Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 pounds bone-in, skinless chicken thighs or breasts
- 2 cups frozen corn kernels
- 1½ cups salsa verde
Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a sauté pan over medium heat.
Add the diced onion and cook for about 3 minutes, until softened.
Stir in the garlic, cumin, and salt. Sauté for an additional minute until fragrant.
Transfer the mixture to the crock pot.
Place the chicken, frozen corn, and salsa verde into the crock pot.
Step 3: CookCover and cook on low for 4 hours, or until the chicken is tender and fully cooked.
Step 4: Shred and FinishRemove the chicken from the crock pot and discard the bones.
Shred the meat using two forks, then return it to the sauce and stir to combine.
Serve warm over rice and spoon extra sauce over the top.
Notes
- Cooking time adjustment: If using skinless, bone-in chicken breasts, cook on low for approximately 2½ hours.
- Boneless option: Boneless chicken may cook slightly faster — check for doneness early.
- Extra heat: Add diced green chiles or a pinch of red pepper flakes for more spice.
- Make it a bowl: Top with avocado, cilantro, lime juice, shredded cheese, or sour cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
